Sunday, March 16, 2014

Butternut Squash and Chickpea Curry - Meeru Dhalwala

Well, hello!  It's been a while since I've posted.  Nice to be back.  Nothing wrong in my world--just needed a blog break, I guess.

Noticed this recipe in yesterday's Wall Street Journal.  I had all the ingredients on hand minus the scallions (green onions out here in Arizona) which would have finished the dish off nicely but can't say I missed them. This is such a treat!  Spicy, sweet, great texture.  The recipe notes to bake the dish for 20 minutes--I left mine in for 35 minutes plus another 5 minutes with the chickpeas (aka garbanzo beans).  Perfect.  Everyone had seconds--give it a try!

Butternut Squash and Chickpea Curry
Total Time: 35 minutes Serves: 4-6
¼ cup butter
1 teaspoon ground turmeric
1 tablespoon ground cumin
10 cloves
1 teaspoon salt
1 teaspoon ground cayenne pepper
¼ cup light brown sugar
2 pounds butternut squash, peeled and cut into ¾-inch cubes
½ cup tomato purée
½ cup Greek-style yogurt (optional)
3 cups cooked chickpeas
Cooked basmati rice, for serving
¼ cup thinly sliced scallions
1. Move oven rack to middle position and preheat oven to 425 degrees.
2. Set a medium pot over medium-low heat. Add butter and cook until melted and foam subsides, about 2 minutes. Stir in turmeric, cumin, cloves, salt, cayenne and sugar and cook until aromatic, about 1 minute. Stir in tomato purée and squash until well combined. Transfer pot's contents to a large casserole dish and bake on middle rack of oven until squash is browned and easily pierced with a sharp knife, about 20 minutes.
3. Meanwhile, season yogurt, if using, with salt.
4. Remove casserole from oven. Stir in chickpeas until well combined. Return to oven and roast, uncovered, until chickpeas are heated through, about 5 minutes. Season with salt to taste. Serve over basmati rice. Garnish with scallions and a dollop of yogurt, if using.